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頁籤選單縮合
題名 | 冷藏肉粽復熱速率提昇與品質改進研究 |
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作者姓名(中文) | 高馥君; 陳文亮; 蔡維鐘; | 書刊名 | 食品科學 |
卷期 | 22:6 1995.12[民84.12] |
頁次 | 頁663-674 |
分類號 | 473 |
關鍵詞 | 棕子; 熱傳; 糯米; 油脂; 乳化劑; Zongzi; Heat transfer; Glutinous rice; Oil; Emulsifier; |
語文 | 中文(Chinese) |
中文摘要 | 中國傳統製造粽子的方法,係以油炒米粒再利用蒸氣炊熱或水煮方式糊化,但常因處理不當而發生米心不熟或過度糊化等現象。為避免上述情況發生,改以先行蒸熟米飯,再與餡料混合包紮粽葉。 目前的肉粽之商業化生產中,面臨二項問題:(1)成品冷藏後復熱時昇溫速率緩慢,(2)時受微生物污染,發生酸敗等現象。為解決上述二項問題,經實驗結果發現添加5%烤酥油及1%粽櫚酸蔗糖酯於浸米水中可提高米飯之熱傳速率,且不影響成品之質地、風味與外觀等接受性。另外為降低生菌數,可於包紮粽葉後再蒸20分鐘,並配合適當的降溫處理,使生菌數降低至安全值內,以確保產品安全。 經感官品評試驗了解,於70℃蒸箱內保溫24小時內之肉粽,其風味、外觀與質地等各項接受性變化並不顯著,但由於米飯含水量增高,導致成品硬度於保溫16小時以後驟然下降。至於米種的選擇。不論圓糯或長糯皆適合生產本類型肉粽,且皆具有不錯的接受度。 |
英文摘要 | In making a Chinese traditional food, "Zongzi", rice is usually fried with salad oil first, packed in bamboo leaves, and then gelatinized by steaming or cooking in water. Owing to inappropriate treatment, the rice in Zongzi is often under or over heated. Therefore, steaming the rice first, is suggested, followed by mixing with stuffing, and finally packing with bamboo leaves. There were two problems in commercial mass production of Zongzi; it takes too much time to reheat refrigerated Zongzi, and the final products are easily contaminated by microorganisms. It was found that the addition of 5% oil and 1% sucrose palmitic acid ester in the soaking water of rice could increase the efficiency of heat transfer without changing the acceptability of the texture, flavor nd appearance. To reduce the number of microorganisms in contaminated Zongzi to below the safety level, it is suggested to further steam Zongzi for 20 min after packing with bamboo leaves, and then quickly cool them to room temperature. There was no significant change in the quality of Zongzi incubated in a 70℃ steamer for 24hours, as far as acceptability in flavor, appearance and texture as judged by a taste panel is concerned. However, the hardness of Zongzi decreased sharply after 16-hour incubation at 70℃, owing to the adsorption of a large amount of water by the rice in the Zongzi. There was no difference using either round shaped or long shaped glutious rice to produce Zongzi; both products had high acceptance. |
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